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Strawberry Pretzel Salad

A layered dessert featuring a crunchy pretzel crust, creamy filling, and a fruity strawberry gelatin topping, perfect for potlucks.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Potluck
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Pretzels, crushed Salty and crunchy pretzels
  • 1/2 cup Melted butter
  • 3 tablespoons Sugar For the crust
For the filling
  • 8 oz Cream cheese, softened Must be softened to avoid lumps
  • 1/2 cup Sugar For the filling
  • 8 oz Cool Whip or whipped topping Can substitute with homemade whipped cream
For the topping
  • 6 oz Strawberry gelatin Jell O style
  • 2 cups Strawberries, sliced Fresh or frozen

Method
 

Preparation of Crust
  1. Crush pretzels in a zip top bag with a rolling pin until a mix of small pieces and tiny chunks remains.
  2. Stir in melted butter and 3 tablespoons of sugar.
  3. Press the mixture into a 9 by 13 dish and bake for 10 minutes. Allow the crust to cool completely.
Preparation of Filling
  1. Beat softened cream cheese with 1/2 cup of sugar until smooth with no lumps.
  2. Fold in the Cool Whip gently to keep it fluffy.
  3. Spread the filling over the cooled pretzel crust, ensuring to reach the edges.
Preparation of Topping
  1. Dissolve strawberry gelatin in boiling water and let it cool slightly.
  2. Add sliced strawberries to the cooled gelatin.
  3. Carefully spoon the mixture over the cream layer and chill until set, approximately 2-3 hours.

Notes

Best made a day in advance for best flavor and texture. Can be stored in the refrigerator for up to 2-3 days. Avoid freezing to maintain texture.